Season the chicken with salt and pepper. Heat the vegetable oil in a saucepan over medium heat, add the chicken pieces, and sear them. Transfer the chicken pieces to a plate and keep warm. In the same saucepan sauté onion and garlic until golden.

Process cilantro leaves and fresh aji amarillo with ¼ cup water in a blender until smooth; add to the onion mixture, along with the chicken stock, beer, if using, chicken, potatoes and carrots. Bring to a boil, turn the heat to low, cover with a lid, and simmer for 20 minutes. Add rice, cover the pot, and simmer until rice is done. Add peas for the last few minutes of cooking time.

Garnish with slivers of red bell pepper.

*Note: You can find aji amarillo peppers in Latin markets in the freezer section, or in a paste in jars or as a dried powdered spice. If you can’t get your hands on any you could use a different type of chile to add some heat; since this soup is green it won’t benefit from the yellow color of the pepper anyway.

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